PREP TIME: 10 min
COOK TIME: 1 hour
SERVES: 6
MAIN INGREDIENTS
- 1 1⁄2 lb. turkey breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 celery ribs, diced
- 1 medium red bell pepper, diced
- 2 large garlic cloves, minced
- 1⁄4 tsp red chili flakes
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp dried oregano
- 1 – 14 oz can diced tomatoes
- 8 oz lentils, any color, rinsed
- 6 cups chicken broth
- Juice of half a lemon
- 1⁄2 cup parsley, chopped
- 1 tsp salt
- 1 tsp pepper
PREPARATION
Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion, carrots, celery, and red bell pepper and sauté until they become tender and the onions are translucent.
Add the garlic, red chili flakes and cook for another minute until the garlic is fragrant.
Stir in the ground cumin, paprika, and dried oregano and cook for another minute, stirring often.
Add the turkey to the pot and cook until no longer pink on the outside. Don’t worry if it’s not fully cooked at this point, it will continue to cook in the soup.
Next, add the diced tomatoes, lentils and chicken broth to the pot. Increase the heat to bring the mixture to a boil.
Once the soup has reached a boil, reduce the heat to low and let it simmer. Cook until the lentils are tender and the turkey is cooked through. This should take about 30 minutes.